I cracked the code for classic South African buttermilk rusks

with a secret ingredient. I made them in both my oven and Air Fryer (so easy)

Aug 27, 2024

After years of searching and more recently lots of testing, I cracked the code on what I think are the most delicious and perfect classic South African buttermilk rusks. I wanted to create a creamy taste that reminded me of the Bakers Ouma rusks I grew up with. I wanted just the right amount of creaminess and of course, they needed to be crunchy and not overly sweet.

I discovered the secret ingredient that enhances the taste, giving them a rich brown butter flavour—it's toasted milk powder.

By simply caramelizing milk powder in a dry pan until it turns golden, you can elevate so many recipes. Store in a jar and add it to your next cookie or cake creation for a rich, deep flavour.

I've already tested it in my ultimate chocolate chip cookie (stay tuned, the recipe is coming soon!) and these buttermilk rusks. I wrote a whole blog post with an instructional video on how to toast milk powder in a pan, along with recipe ideas and tips for incorporating it into your baking.

Classic buttermilk rusks made in an oven

This is the final recipe for a full half batch and the amount I normally make. Anything more than this becomes way to cumbersome for a regular oven. You can go ahead and double it if you have a large oven and feel like making more. I add one whole egg to this recipe and like how it gives it more richness. You can leave it out if you prefer.

Classic buttermilk rusks made in an Air Fryer

I reduced the batch by 25% so that they could perfectly fit into my large Air Fryer basket. I also cut these into fingers but you can roll them into balls to get a more traditional look. I left the egg out of this recipe, but if you want to add it in, I suggest adding 1 egg yolk.

The best part about making rusks in an Air Fryer is the electricity saving and how hands-off it is. I love the dehydrator setting on my new Versazone Air Fryer.

How does the shape of the rusk affect the taste?

The shape and therefore the texture of a rusk will affect how it tastes and eats.

By rolling the dough into balls you create a smoother surface. This also increases the area exposed to browning. The irregular shapes create a more rustic look and delicious flavour. This is my favourite way to eat rusks.

Cutting rusks into fingers is the easiest way to make them. You simply press all the dough into a pan, even out the surface and bake. You can then cut the rusks into even pieces which are uniform in size and will dry perfectly.

You can do either the rolling or finger-cutting method in both the oven and the Air Fryer.